I was recently chatting amongst foodie friends about making home made ice cream, just for fun but also to avoid the additives and preservatives in most store bought ice cream. Some recent hot weather and an abundance of fresh eggs tempted me to launch into an ice cream making session.
Years ago I tried this recipe from the Donna Hay Holiday issue, 2002. This was the launch issue of Donna Hay magazine and I still have that issue and love it. Armed with some simple ingredients I decided to try it again.
This recipe is actually semifreddo which I believe means “half-frozen”. The beauty of this recipe is that it does not require an electric ice cream maker. The end result was a rich, creamy treat which was not at all difficult to make. Next time I might try adding some nuts to the mixture…pecans perhaps?
- 3 eggs
- 2 eggs yolks extra
- 1 vanilla bean seeds scraped and reserved
- ½-1 teaspoon vanilla extract
- 1 cup castor sugar
- 1 3/4 cups cream
Place the eggs, extra yolks, vanilla seeds, vanilla extract and sugar in a heatproof bowl.
Place over a saucepan of simmering water and whisk the mixture for 4-5 minutes or until heated through and frothy. Remove from the heat and beat with an electric mixer until pale and thick.
Beat the cream in the bowl of an electric mixer until very soft peaks form. Gently fold the egg mixture into the cream until just combined, using a metal spoon.
Pour the mixture into a metal bowl or cake tin. Cover the bowl or tin with foil and freeze for 4-6 hours or until firm. Serves 6-8.
Do you have an electric ice cream maker? Do you use it?
Do you have any ice cream making tips?
I hope you are having a lovely weekend!